Christmas pudding ice cream
- 150g sultanas
- 100g dried cranberries
- 150g glace cherries quartered
- 150g ready to eat dried apricots, cut into pieces the size of a sultana
- 6 tbsp Cointreau
- 100g pistachio nuts
- 150g Asda Dark Chocolate
- 3 large eggs, separated
- 75g icing sugar
- 300ml double cream
Put the sultanas, cranberries, glace cherries, apricots and Cointreau in a bowl and cover with cling film. Soak for 1-3 days.
Line 10 ramekins with a double layer of cling film. Chop the nuts.
Break the chocolate into squares and melt in a bowl over a pan of simmering water. Don't let the bowl touch the water. Remove the bowl.
Whisk the egg whites until stiff. Gradually whisk in the sugar, 1 level tablespoon at a time, whisking well after each.
In another bowl, whip the cream until it holds its shape. Beat the yolks with a fork to break them up.
Fold the fruit and soaking liquid, nuts, melted chocolate and yolks into the cream, using a large metal spoon. Gently fold in the whites, turn into the ramekins and cover. Freeze for at least 4 hours.